Doritos® Taco Salad

Yes, you should eat this salad. It has Doritos® in it, but weren’t you looking for an excuse to eat Doritos® guilt-free anyway? A delicious combination of crisp, healthy ingredients and indulgent delights.

Doritos® Taco Salad


Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 dinner salads

Ingredients

  • 1 lb lean ground beef or turkey
  • 2 Tbsp water
  • 2 cans red kidney beans, drained
  • cup taco seasoning
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 1 cup mild Pace salsa
  • 1 cup ranch dressing
  • 3 medium tomatoes
  • 3 romaine hearts
  • 1 cucumber
  • 1 bag Nacho Cheese Doritos® regular or party-sized, depending on how naughty you feel
  • sour cream optional

Instructions

  1. Add lean ground meat to a non-stick skillet and cook over medium heat until done. Add water, beans, taco seasoning, cumin, and garlic. Cook until beans are hot and sauce is thickened, about 2 minutes.
  2. Wash your lettuce and chop lettuce into bite-sized pieces. Dice your tomato. Slice your cucumber length-wise into quarters and then slice the other way into ⅛ inch slices.

  3. Add vegetables to a large salad bowl. Top with meat-bean mixture. Add ranch, salsa, and crushed Doritos®. Toss to combine and serve immediately. Top with sour cream if desired.

Recipe Notes

I normally make this salad ⅓ at a time and put the remaining meat-bean mixture in the fridge for later. ⅓ of this salad will make a filling meal for 2 hungry adults. 

I was talking to my Mom over a year ago, and she told me, “Jen made me the best taco salad while I was visiting her. You have to get the recipe.” Well, I can’t pass up the opportunity for a good recipe, and I have been making it ever since.

Jen’s original recipe called for cheddar, but I did an experiment on my cheese-obsessed husband. The first time I made it with cheese, the second time I left it out. He didn’t notice any difference so I decided to nix the cheese. I’m going to be in serious trouble if he ever finds out he missed a potential cheese consuming opportunity.

You may be thinking, “Doritos®? In a nice healthy salad? What are you trying to do to me?” But I promise you, it’s worth it. To be perfectly honest, I don’t want to live in a world where I can never eat chips. We have a fairly strict chip policy in our house. Neither my husband nor I have any self-control, so we only buy them if they are part of a meal. Or if my husband coerces me. Whichever comes first. So now you’re thinking, “Are you using salad as an excuse to eat chips?” Yes, yes I am.

But seriously, there are some nice healthy aspects to the salad. The original recipe has lettuce as the only vegetable because that reduces chopping. I kept it simple by only adding cucumber and tomatoes. I highly recommend the cucumber if that’s your thing. It complements the heavier flavors of the salad beautifully, and it is so quick to chop a cucumber. But make it your own by removing ingredients or adding avocado, corn, cheese, cilantro, or anything that makes you happy. Although, Jen will be upset if you leave out the ranch dressing, salsa, or chips. So let’s not upset Jen and make some delicious Doritos® Taco Salad!

Enjoy!

Doritos® Taco Salad – Get Hooked on Cooking – Yes, you should eat this salad. It has Doritos® in it, but weren’t you looking for an excuse to eat Doritos® guilt-free anyway? A delicious combination of crisp, healthy ingredients and indulgent delights.

Chipotle Pot Roast Chili

Smoky, sweet, and spicy, this chili has it all! It’s the perfect recipe to warm you and your loved ones up on a cold winter night. This recipe comes together quickly then can simmer on the stove while you get back to your holiday baking or gift wrapping.

Chipotle Pot Roast Chili


Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12 people

Ingredients

  • 2 1/2 lbs chuck roast
  • 1/4 cup vegetable oil
  • 1 Tbsp salt
  • 1 28 oz can crushed tomatoes
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp ground black pepper
  • 2 15 oz cans red kidney beans undrained
  • 1/4 cup white sugar
  • 2 chopped chipotle peppers, from a can
  • 2 tsp adobo sauce from pepper can
  • 2 medium yellow onions chopped
  • 1 green bell pepper chopped (optional)

Instructions

  1. Remove large fat veins from pot roast. Cut against the grain into 3/4 inch slices.
  2. Heat a large pot over medium-high heat for 2 minutes or until hot. Add oil and heat until oil is hot, about 1 more minute. Add about half of the meat in a single layer and sprinkle it with some of the salt. 

  3. Sear it until it is well-browned, about 2 minutes. Flip it and sear it on the other side. Remove the seared meat to a plate and repeat with the other half of the roast.

  4. Add all the meat back to the pot. Add the crushed tomatoes to deglaze the pot and scrape the bottom of the pot well to get all the good flavor off.

  5. Add remaining ingredients and mix well. Cover pot and turn heat to low. Simmer about 3 hours, or until meat is tender. 

  6. Remove meat to a plate. Shred with two forks, or allow it to cool about 10 minutes and shred with your fingers.

  7. Return meat to pot and stir to combine. Taste for flavor and adjust seasoning.
  8. You can serve it immediately or let it simmer another hour or so.

Chili recipes can be hard to get right. They need a good balance of different flavors. The chipotle peppers in this chili bring a lovely smoky flavor and a subtle heat to the dish. A little sugar adds the perfect sweetness to complement that smoky heat. The seared pot roast adds a delicious beefy flavor that brings everything together. Don’t skip searing your meat!

You may be wondering where the chips are because chips and chili go together. We love chips, but I can’t keep them in the house or my husband will eat about a pound a day. Two pounds if there’s salsa around. I can’t judge him though because if there’s guacamole I have no self control around chips myself. So, I chose to crisp up some corn tortillas instead and it was a dreamy substitute. Corn tortillas get a bad rap because they have a weird texture cold or even steamed. But once you crisp them with a bit of oil they get such a delicious flavor! Don’t be scared of corn tortillas.

Don’t forget your favorite toppings! We topped this with guacamole, tomatoes, and sour cream.

Enjoy!

Simple Indian-Fusion Tacos

I love Indian food. The way the spices come together ignites every tastebud. This dish is a fun and tasty twist on regular tacos. And no one would guess that there’s quinoa hidden in there! Superfood boost for the win!


Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Servings

Ingredients

  • ½ cup dry white quinoa
  • 1 cup water
  • 2 T vegetable oil
  • 1 medium yellow onion diced
  • 1 lb 90% lean ground beef
  • 1 T salt
  • 1 T powdered ginger
  • 1 T garlic powder
  • 1 T cumin
  • 1 T ground coriander
  • 1 T garam masala
  • 1 tsp black pepper
  • 1 tsp turmeric
  • ¼ tsp cinnamon
  • 1 pinch cayenne more to taste
  • 1 14.5 ounce can petite diced tomatoes undrained
  • 1 cup peas
  • Optional: avocado, tomatoes, and yogurt or sour cream for topping

Instructions

  1. Add the water and quinoa to a small pot. Cover and bring to a simmer. Turn heat to low and simmer 12-15 minutes until cooked through.
  2. In a separate larger pot, heat the oil over medium high heat. Add the beef and onions. Cook 2-3 minutes until the beef is starting to brown. It doesn't need to be cooked through.

  3. While the quinoa and beef are cooking measure out your salt and spices.
  4. Add the spices and canned tomatoes to the beef and onions. Simmer 3-5 minutes.

  5. Add the cooked quinoa and peas. Let cook 1 minute until the peas are warmed.
  6. Serve over white rice, with fresh naan, or with tortillas.

If you’ve never tried Indian food this is a great intro recipe. The spices are accessible; you can find most of them at your local grocery store.

This recipe is inspired by an Indian dish called keema, which is made with ground lamb. I used ground beef and served it with avocado, tomato, and sour cream. It was amazing!

Who would think that all these healthy ingredients could become such a delicious meal? I’m seriously craving these tacos right now. And we’ve eaten them a lot recently since I’ve been working on the recipe.

I have to admit something. Even though the recipe calls for a can of diced tomatoes I subbed in crushed tomatoes because I was out of diced. Phew… I’m glad I could get that off my chest.

This dish comes together so fast. Just sauté some lean ground beef and onions in oil. Then add the magical spice mixture, quinoa, and tomatoes and let the magic happen! Stirring in some peas right at the end adds little pops of different flavor throughout the dish.

You could serve this over white rice, with fresh naan, or with tortillas. One night we ate it with corn tortillas that I sprayed with cooking spray and heated in a skillet. It is amazing how a tiny bit of oil brings out the flavor in corn tortillas. When I was a kid we always ate our tortillas (flour and corn) deep fried. I was pretty surprised to learn the rest of the world doesn’t do that. I can’t recommend it health-wise, but if you’ve never tasted a deep fried flour tortilla you are missing out.

If you serve these with naan do yourself a favor and serve it with hot naan brushed with butter and sprinkled with garlic and herbs. If you buy pre-made naan, you can warm it in a dry pan for optimal eating bliss.

Enjoy!

Simple Indian-Fusion Tacos – Get Hooked on Cooking – I love Indian food. The way the spices come together ignites every tastebud. This dish is a fun and tasty twist on regular tacos. And no one would guess that there’s quinoa hidden in there! Superfood boost for the win!

Cheesy Beef & Black Bean Casserole

This casserole is loaded with veggies and flavor! Roasted fajitas make a delicious topping and up your vegetable count even more! Although, I wouldn’t say no to some sour cream if I had it on hand. This is a great make-ahead meal, and who doesn’t love a night off from cooking?

Cheesy Beef & Black Bean Casserole

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8

Ingredients

Cheesy rice layer:

  • 4 cups cooked rice, quinoa, or riced cauliflower (find it pre-riced in the frozen vegetable aisle)
  • ½ cup salsa
  • ¼ cup milk, I used 2%
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp cumin
  • 1 7 oz can fire roasted green chilies
  • 8 oz American cheese

Beef and black bean layer:

  • 1 Tbsp vegetable oil
  • 1 lb 93% lean ground beef
  • 1 green bell pepper
  • 1 yellow onion
  • ½ cup salsa
  • ¼ cup taco seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 can black beans, rinsed and drained
  • 1 7 oz can fire roasted green chilies

For assembling casserole:

  • 8 oz Taco Bell mild border sauce
  • 1 cup shredded cheddar cheese

Instructions

Cheesy rice layer

  1. If using riced cauliflower, add it to a pot and cook until there is no excess water. Remove cauliflower from pot and turn heat to low. 

  2. Add remaining ingredients in cheesy rice layer to pot (leaving rice, quinoa, or cauliflower to the side).

  3.  Cook on low, stirring frequently, until cheese is melted. Remove from heat and stir in your rice, quinoa, or cauliflower.

Beef & black bean layer

  1. Add oil to a separate pan or pot. Heat over medium-high heat. 

  2. Brown ground beef in the oil. It does not need to be cooked through, just browned. 

  3. Add remaining beef and bean layer ingredients. Cook, stirring occasionally 3-5 minutes until the peppers and onions are cooked and the mixture has thickened.

Assembling casserole

  1. Spray a 9x13 pan with cooking spray. Pour the cheesy rice in the pan and spread it in an even layer. Top with half of the taco bell sauce. Add the beef and bean layer and spread it evenly. Top with remaining sauce and sprinkle with the cheddar cheese. Bake at 350°F for 25 minutes.

I love Mexican food! This casserole is a quick and delicious way to get your Mexican food fix. You can pair it with your favorite bean, rice, or veggie recipe. Or just load it up with toppings. I chose to top this casserole with roasted fajitas and I don’t regret it.

Mexican casseroles are such an awesome way to food prep! You can put this casserole in the freezer or fridge to bake later. But my favorite way to food prep is to cook up the casserole and divide it into ready-to-go lunches. Convenient pre-made lunches? Yes, please!

This has a yummy cheesy-rice layer which you can make with rice, quinoa, or riced cauliflower. I happened to make this one with a mixture of brown rice and quinoa but I’ve made it with cauliflower and it was delicious! For a short-cut, you can find pre-riced cauliflower in the frozen vegetable section of your grocery store! If you do use cauliflower make sure you cook it until you don’t see any liquid in the bottom of the pan. You don’t want your cheesy-rice layer to be runny.

To achieve cheesy perfection you need to use American cheese. Public service announcement: American cheese and Kraft Singles are not the same thing! (Thank you for listening.) You can find American cheese at (almost) any grocery store deli. It is a lot firmer than Kraft Singles, but still has a delightful melty quality.

My 3-year-old reminded us over and over not to put any peppers or onions on hers. “Mom, don’t forget I don’t like peppers. I don’t like those. I don’t like those onions or peppers.” Yes, I didn’t forget. Fortunately she’s in a phase where she’ll eat most Mexican food if you put sour cream all over it. Unfortunately, we didn’t have any sour cream on hand, definitely a rarity in our house. Still delicious.

Enjoy!

Cheesy Beef & Black Bean Casserole – Get Hooked on Cooking – This casserole is loaded with veggies and flavor! Roasted fajitas make a delicious topping and up your vegetable count even more! Although, I wouldn’t say no to some sour cream if I had it on hand. This is a great make-ahead meal, and who doesn’t love a night off from cooking?

Taco Quinoa

Taco Quinoa

This is a great recipe for taco night! It comes together quickly and has a perfect balance of lean protein, healthy carbs, and tons of veggies that your kids might not even notice. (Depending on your kids. This is not a guarantee.)

Taco Quinoa

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients

Seasoning Mixture

  • 1 tsp Italian seasoning
  • 4 tsp salt
  • 1 Tbsp granulated garlic
  • 1 Tbsp chopped parsley
  • 3 Tbsp chili powder
  • 2 Tbsp cornstarch

Quinoa

  • 2 lbs 93% lean ground beef
  • 2 c diced red onion
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 1 28 oz can undrained petite diced tomatoes
  • 1 c milk
  • 1 1/2 c water
  • 1 c dry quinoa
  • 1 c shredded cheddar cheese

Instructions

  1. Thoroughly combine all ingredients in seasoning mixture in a small bowl and set aside.

  2. Brown beef in a large pot or deep skillet.

  3. Add seasoning mixture, onions, and peppers. Cook 3 minutes

  4. Add tomatoes, milk, water, and quinoa. Cover and cook 20-30 minutes or until quinoa is cooked through and all the liquid is absorbed. Stir occasionally to keep from sticking.

  5. Stir in cheese and serve warm by itself or with your favorite toppings!

Welcome to Get Hooked on Cooking! I love creating recipes, cooking, and eating! I also have a family so I cook out of necessity. I try to do as much food prep as possible and take shortcuts to help cooking be fun and satisfying instead of being a chore. I believe in cooking delicious, and sometimes healthy, food. I hope you’ll enjoy making and eating these recipes as much as I do!

This recipe started forming in my head when my toddler was eating Cheesy Enchilada Hamburger Helper™️. She loved it! There’s cheese sauce on top, so what’s not to love. I realized I could make something loaded with veggies and quinoa with a slightly cheesy sauce and she would eat it. So this recipe was born, and after lots of iterations it’s ready to share.

Tiny diced veggies make up a huge part of this dish. My daughter spent a year telling me that she doesn’t like onions or peppers and after helping chop lots of onions and peppers in the slap-chopper she has changed her tune. Now she constantly reminds me she doesn’t like big onions or peppers. Baby steps.

There are so many vegetables in this that I’m still surprised at how amazing it tastes. This works great as a one pot meal but you could definitely put this in a taco shell or a warm flour tortilla. We served it in bowls with all the fixings.

This a fantastic make-ahead meal. I portioned out the leftovers with refried black beans and roasted Mexican cauliflower and it made 12 servings!

This is a seriously delicious, balanced meal.

Taco Quinoa - Get Hooked on Cooking - This is a great recipe for taco night! It comes together quickly and has a perfect balance of lean protein, healthy carbs, and tons of veggies that your kids might not even notice. (Depending on your kids. This is not a guarantee.)

Enjoy!

Taco Quinoa – Get Hooked on Cooking – This is a great recipe for taco night! It comes together quickly and has a perfect balance of lean protein, healthy carbs, and tons of veggies that your kids might not even notice. (Depending on your kids. This is not a guarantee.)